Shredded Chicken with Shiitake

(Total Time: 30MIN| Serves: 5)

6 shiitake mushrooms
1 lb chicken breast, boneless and skinless
1 ½ cup chicken stock
1 spring onion, finely chopped
4 tbsp sesame oil
2 tbsp butter
2 tbsp dark soy sauce
1 tbsp light soy sauce
½ tsp stevia powder
2 tsp rice vinegar

1 tbsp fresh ginger, grated
½ tsp pepper, freshly ground
½ tsp chili flakes


  1. In a small bowl, whisk together oil, dark soy sauce, light soy sauce, stevia powder, rice vinegar, ginger, chili flakes, and pepper. Optionally, add some salt and set aside.
  2. Rinse the meat and place on a cutting board. Chop into smaller pieces and place at the bottom of your instant pot. Add spring onions and pour in the stock.
  3. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Poultry’’ button and cook for 10 minutes.
  4. When you hear the cooker’s end signal, perform a quick pressure release and open the lid. Remove the chicken from the pot and place in a deep bowl. Drizzle with the prepared soy mixture and shred with two forks. Set aside.
  5. Remove the remaining stock from the pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up.
  6. Add shiitake and briefly cook – for 3-4 minutes, stirring constantly.
  7. Now add the meat and give it a good stir. Cook for another 5 minutes.
  8. When done, remove from the pot and serve immediately.
    Per Serving(Calories 299 | Total Fats: 18.1g | Net Carbs: 11.3g | Protein: 21.7g |Fiber: 2g)